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Recipes
The Beast
By blum099
1. Combine all ingredients in a shaker over ice
- 1/2 tsp. fresh muddled ginger
- 2 oz. pumpkin-infused vodka (Anfora suggests Crop)
- 3/4 oz. cold cider (found at Union Square Greenmarket)
- 1/2 oz. lemon juice
- 1/2 oz. demerara syrup
- 2 dashes aromatic bitter
Zucchini “Noodles” with Sesame-Peanut Sauce
By blum099
Nutrition (per serving): 116 calories, 52 calories from fat, 5
- Ingredients
- 3 small zucchini (about 16 ounces)
- 1/2 red bell pepper, shredded or julienned
- 1 tablespoon natural peanut butter
- 1/2 to 1 tablespoon water
- 1/2 tablespoon cider vinegar
- 1/2 tablespoon soy sauce, gluten-free tamari, or coconut aminos
- 1 to 2 cloves garlic, pressed or minced
- 1/2 to 1 teaspoon sriracha or other chile sauce or red pepper to taste
- 1/2 teaspoon toasted sesame oil (see note in nutrition data below.)
- 1/2 teaspoon grated fresh ginger
- Instructions
Pasta Fagioli
By blum099
Nutrition Information Powered by Edamam Per serving (4 servings) Serving size:About 2 cups Calories:691 Fat:25g S
- 2 tablespoons extra virgin olive oil, plus more for serving
- 4 ounces pancetta, diced
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 medium ribs celery, finely diced
- 2 cloves garlic, minced
- 1/2 cup white wine
- 6 cups low sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (14.5 ounce) cans cannellini beans or chickpeas (or combination), rinsed and drained
- 1/4 cup dried lentils, rinsed (preferably French green lentils, but any green or brown lentils are fine)
- 1 cup diced or chopped canned tomatoes, with their juices
- 2 bay leaves
- 1 tablespoon minced fresh rosemary
- 3/4 cup dried pasta, such as elbow macaroni or ditalini (whole wheat is fine)
- 1/3 cup freshly grated Parmigiano-Reggiano, plus more for serving
Baby Kale Orange Salad with Cranberry Dressing
By blum099
Cranbeerry dressing: Add the cranberries, red wine vinegar and orange juice into a small saucepan
- Kale salad:
- Cranberry Dressing
- 1/2 cup dried sweetened cranberries
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Salt
- Pepper
- 4 cups baby kale
- 4 to 5 navel oranges, segmented
- 1/2 cup slivered almonds
- Salt
- Pepper
matcha overnight oats with summer berries
By blum099
Instructions Stir the banana, oats, coconut milk, soy or almond milk, chia seeds, matcha powder and salt together ...
- 1 ripe banana, mashed
- 1/2 cup rolled oats
- 1/2 cup light coconut milk
- 1/4 cup unflavored soy or almond milk
- 1 tablespoon chia seeds
- 1 teaspoon powdered matcha green tea
- Small pinch of salt
- 3-4 fresh strawberries, hulled and sliced
- 2-3 tablespoon fresh blueberries
- Read more at http://ohmyveggies.com/matcha-overnight-oats-with-summer-berries/#roPSTOM05LKE3JmW.99
APPLE FRITTERS WITH ORANGE GLAZE
By blum099
MAKES ABOUT 25 FRITTERS ACTIVE TIME: 45 MIN TOTAL TIME: 45 MIN Hanukkah is the celebration of ritual oil that mira...
- FOR FRITTERS:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 1/4 teaspoons baking powder
- 1 teaspoon fine salt
- 2 large eggs
- 3/4 cup whole milk
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons grated orange zest from 1 navel orange (set aside orange to use for juice in glaze)
- 1 teaspoon pure vanilla extract
- 2 Golden Delicious apples (1 pound total), peeled, cored, cut into 1/4-inch-thick slices
- 3 About 3 cups vegetable oil
- FOR GLAZE:
- 1 cup confectioners' sugar plus more for dusting
- 3 tablespoons orange juice from navel orange
- 1/2 teaspoon pure vanilla extract
Smoothie:
By blum099
Blend all ingredients in the blender & sweeten to taste if needed
- Ingredients
- 1 cup Frozen Blueberries
- 1 cup Milk or Half & Half (any kind of milk, dairy or dairy free)
- Splash of Lemon Juice
- 1/2 cup Ice
- Stevia Powder or Natural Sweetener to taste
- Optional
- Vodka
- Rum
- Frozen Berries topping
beets:ake-Ahead Vegetarian Recipe: Beet & Sweet Potato Stacks
By blum099
Prepare 1-3 Days Ahead Heat the oven to 425°F
- Serves 4-6
- For the Stacks
- 4 large beets with their greens
- 2 good-sized, uniformly shaped sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt, plus more for seasoning
- 1 cup walnuts
- 1 large onion
- 2 tablespoons cider vinegar
- 8 oz goat cheese
- For the Vinaigrette
- 1/4 cup orange juice from one orange
- 2 tablespoons cider vinegar
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon smoked paprika
- salt and pepper
Asparagus and Mushroom Quiche with a Brown Rice Crust
By blum099
4 servings: 223 Calories (kcal); 5g Total Fat; (18% calories from fat); 12g Protein; 34g Carbohydrate; 0mg Choleste...
- Brown rice makes a crispy, chewy crust that makes this quiche more satisfying without adding refined flours and fat.
- One 12-ounce package firm or extra-firm silken tofu*
- 1/4 cup plain soy milk
- 2 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 1 teaspoon tahini
- 1/2 teaspoon onion powder
- 1/4 teaspoon turmeric
- 3/4 teaspoons salt
- 2 cups cooked brown rice
- 1 tablespoon vegan parmesan (optional)
- freshly ground pepper, to taste
- 1 bunch asparagus (about 12 ounces)
- 1/4 cup shallots, minced
- 1 clove garlic, minced
- 1 heaping cup (about 4 ounces) sliced mushrooms
- 1/2 red bell pepper, chopped
- olive oil spray
Moo Shu Vegetables
By blum099
This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on t...
- NGREDIENTS
- 3 teaspoons toasted sesame oil, divided
- 4 large eggs, lightly beaten
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
- 2 cups mung bean sprouts
- 1 bunch scallions, sliced, divided
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce, (see Shopping Tip)